Stuffed Belgian endive with Mortadella Bologna Igp Oro

  • Preparation:
  • Difficulty: Media


For 6 people

  • 4 Belgian endive tufts
  • 160 g Mortadella Bologna Igp Oro
  • 40 g grana padano
  • 1 shallot
  • 1 egg
  • oil, salt, pepper
  • white wine
  • grated bread
  • juice of 1 lemon
  • lightly boiled in salted water

Flash-fry the endive in boiling and lightly salted water, along with the lemon juice for about 1 minute. Divide the two tufts and dig the inner parts, shaping a cavity.
In a pan, brown the shallot with some oil, add the minced remaining of the endive and cook for a few minutes, simmer with white wine until reduced and then add salt and pepper and remove from the flame.
Pour the mixture in a bowl and let it cool down, then add the minced mortadella, the grana padano and the egg, and mix accurately.
Stuff with the mixture the endives tufts, spread them with grated bread, spray them with some oil and let them roast in the oven for 15 minutes at 200°.

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